Treasure Chest

Fresh Peach Pie Ingredients: 9" Pie Crust (top and bottom)  =) 5 Freestone Peaches or Approximately 3 lbs Notes:   Freestone peach flesh does not stick to the pit, so they are preferred for eating out-of-hand. They tend to be larger and less juicy than clingstone peaches. Sugar 1/2 cup Brown Sugar 1/2 cup Brown Sugar 1 Tsp (Optional for decoration) Salt 1/4 tsp Cinnamon Small pinch Grounded Ginger 1/4 tsp Cayenne Small pinch Lemon juice 1 Tsp or 1/2 lemon juice Flour 1/4 cup  or  1/4 cup of Tapioca Cornstarch 1 Tsp Egg Wash:  Mix Egg Yolk 1 +  Milk 1 tsp Method to cook Tapioca: 1.  Boil a pot of water. 2.  Once boiled, add the mini tapioca pearls in batches and slowly. 3.  Turn heat to medium-low and cook for 20 minutes or until pearls are transparent. 4.  Turn off heat and pour transparent pearls through a fine mesh and run them in cold water. 5.  In a cup of cold water, soak the cooked pearls for 10 minutes and set aside. 6.  Drain and set

Chicken Pot Pie Note:  Defrost the pie crust and top 3 hours in advance Pie on Pi Day Ingredients: 5-mins Chicken cubes seasoning: Chicken thigh cube 1 1/2 cups Salt 1tsp Black Pepper 1tsp Chicken Essent 1rsp EVOO 1Tsp 3 Nine-inch single crust pie and pie top                                       EVOO  2Tsp                                     Onion chopped 1/2cup Potato diced 1 medium All-Purpose Flour 3Tsp Dried rosemary or O regano 1/2tsp Carrot 1 medium diced Frozen Green Peas 1 cup Garlic minced 1/2tsp                                       Black Pepper 1/4tsp Chicken broth 1 cup Egg 1 for egg wash (mix 1 Egg and 1 Tsp of water together) Method: Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Add oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown.

Basic Pie Crust Yield 2 Crusts 2 1/2 cups All Purpose Flour 2 Tsp Sugar 1/2 tsp Salt 1/4 cup Cold Vegetable Shortening 1 1/2 sticks Cold Unsalted Butter cut into 12 pieces 6Tsp Ice Water 1.  Pulse the flour, sugar, and salt in a food processor to combine. 2.  Add the shortening and process until it disappears into the flour for about 30 seconds. 3.  Add the butter to the food processor. 4.  Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times. 5.  Drizzle the ice water over the flour mixture.  Pulse until the dough starts coming together but stop before it gathers into a ball.  The dough should hold together when pinched. 6.  Divide between 2 pieces of plastic wrap.  Gently pat each into a disk, using the plastic to help with the task.  Wrap and chill until firm the dough, at least 1 hour and up to 24 hours. Roll Out the Dough 1.  Lightly floured the surface. 2.  Roll out the dough into a 12" round, rolling from th

Pumpkin Pie 1 Chill 9" Pie Crust 1 can/15oz Pure Pumpkin puree 3 Room Temperature Eggs 1 tsp Vanilla extract 1 tsp corn starch 1/2 tsp salt 3/4 tsp of Grounded Ginger 3/4 tsp Grounded Cinnamon 1/4 tsp grounded Nutmeg 3/4 cup of Light Brown Sugar for brighter orange color and presentation 1 can/12oz Evaporated Milk Preheat oven to 375F Take the eggs out to reach room temperature Blind baking the pie crust Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking. Bake for 30 minutes Reset oven to 325F. Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie. Beat the eggs in a mixing bowl. Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar.  Mix well. Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface. Put pie crust into the oven and

Left Over Prime Rib Pies 3 Nine-inch single crust pie and pie top                                      3 tablespoons oil                                       1/2 cup chopped onion 1 potato, diced 1/3 cup or 3 Tsp all-purpose flour 1/2 teaspoon dried oregano 1/2 teaspoon garlic                                       1/4 teaspoon black pepper 1 1/4 cups beef broth 1 carrot chopped 1 cup frozen green peas   2 cups cubed cooked or leftover prime rib/beef    Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Melt oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper, and garlic. Add beef broth, and peas, carrot, and beef. Bring to a boil. Transfer the mixture to the crust pie and pl